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Photo of Spiced polenta chicken tenders with roasted pumpkin and chickpea salad by WW

Spiced polenta chicken tenders with roasted pumpkin and chickpea salad

Total Time
50 min
20 min
30 min



600 g, cut into 1cm thick wedges

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Cherry tomatoes

250 g

Egg white

1 medium


½ cup(s), (85g)

Ground paprika

1 tsp

Dried oregano

1 tsp

Chicken tenderloin

500 g, fat trimmed

Olive oil

1 tbs


¼ cup(s), (60ml)

Lemon juice

2 tsp

Fresh chives

2 tsp, finely chopped

Mixed salad leaves

100 g


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Spread pumpkin over 1 prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and tender.
  2. Meanwhile, spread chickpeas and tomatoes over remaining tray and lightly spray with oil. Bake with pumpkin for the last 10 minutes of cooking.
  3. Whisk egg white and 1 tablespoon water in a bowl. Combine polenta, paprika and oregano on a plate. Working with 1 piece at a time, dip chicken in egg-white mixture. Coat in polenta mixture and place on a plate. Cover and place in fridge for 10 minutes.
  4. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until golden and cooked through.
  5. Meanwhile, combine buttermilk, juice and chives in a large bowl. Add salad leaves, pumpkin, chickpeas and tomatoes and toss to coat. Serve chicken with salad.


TIPS: You can use 500g chicken breast fillets (cut into 8 escalopes/thin fillets) instead of tenderloins. Store any leftovers in an airtight container in the fridge for up to 2 days. Store salad in a separate container. Enjoy cold.